Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
Brush the cooking grates clean. Grill the pepper over direct medium heat, with the lid closed, until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and cut into thin strips. Set aside.

03
Mix the patty ingredients, and then gently form four patties of equal size, each about 10 centimeters wide and 2.5 centimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), about 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

04
Build each burger on a toasted bun with a patty, grilled peppers, cheese, and arugula. Serve warm.

Ingredients

Instructions

the Ingredients

1
medium red bell pepper

Patties

910 grams
coarsely ground pork shoulder

60 milliliters
water

2 teaspoons
kosher salt

1 teaspoon
paprika

1 teaspoon
ground cayenne pepper

1 teaspoon
ground fennel seed

4
hamburger buns, split

4
slices Fontina cheese, about 30 grams each

1
bunch baby arugula or tender lettuce

Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
Brush the cooking grates clean. Grill the pepper over direct medium heat, with the lid closed, until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and cut into thin strips. Set aside.

03
Mix the patty ingredients, and then gently form four patties of equal size, each about 10 centimeters wide and 2.5 centimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), about 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

04
Build each burger on a toasted bun with a patty, grilled peppers, cheese, and arugula. Serve warm.